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Home » RECIPES » Side Dishes » Wheat-free, Egg-free Fried Rice Recipe

Wheat-free, Egg-free Fried Rice Recipe

Published: Feb 7, 2010 / Modified: Aug 21, 2019 by: Dr. Karen Lee / This site generates income via qualifying links from Amazon and other affiliate companies. Check disclosure policy /

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Wheat-Free Egg-Free Fried RiceOne of our favorite scrape-off-the-left-over-upcycled foods is Fried Rice.

I used to have a bag of frozen shrimp and frozen green peas in the freezer for just in case I had one of those, “there’s nothing to cook”, days. Well, I had one of those days yesterday.

But since we can’t have soy sauce (wheat) or shrimp (shell-fish), I had to improvise. And improvising in the kitchen is what I’m all about. (Just in case, you are joining this blog for the first time, read my post about my elimination diet here and here due to Eczema).

I cooked up this delicious, wheat-free (no soy sauce), egg-free (didn’t put any), shell-fish free (no shrimp in this baby!)

But first, I have to show you my mother’s Christmas present. Yes, this was my mom’s present to us. Isn’t she fab?

Rice CookerIt is The Mercedes of all rice cookers. It is also a pressure cooker, steamer, and soup maker. Of course, I don’t cook anything in it other than rice but it can do all of those things. And it talks to me in Korean. Yup. It also sings to me when the rice is done. It is every chef’s dream. I usually make 75% brown rice and 25% white rice mixed.

Anyway, you don’t need this fancy rice cooker to make fried rice but it helps to have rice available at all times…..just in case you have one of those, “I don’t know what to cook for dinner….” moments.

So here is the recipe that I improvised today to feed my hungry family for lunch yesterday. These are the ingredients I had in the fridge but you can use whatever you like. That’s the beauty of Fried Rice. Use up whatever you’ve got hanging around. Every recycling/repurposing mom’s dream meal.

WHEAT-FREE, EGG-FREE FRIED RICE RECIPE

 

 

Sorry about the reddish hue to the pictures. I have an incandescent (Yikes! I know) lighting over the stove and can’t adjust the color.
Wheat-free, egg-free fried riceFried rice with ham addedFried Rice with Black Sesame SeedsWheat-free and Egg-free Fried RiceWheat Free Egg Free Fried Rice Close UPStainless Steel Chopsticks

No soy sauce, no eggs, no shrimp, and can be vegan if you leave out the meat. Don’t you think this will make a healthy Super Bowl Sunday dinner? I love one bowl meals…especially if you are scraping leftovers to make it. 🙂

**I have replaced ALL my bamboo chopsticks with these stainless steel ones two years ago, as per, who else? My Mom. Bamboo chopsticks are bleached with chemicals too numerous to mention here. So refuse all those bamboo chopsticks when you do Chinese Takeouts! Aren’t these pretty? You can find all types on Amazon. (Affiliate Link)

Wheat-free, Egg-free Fried Rice Recipe

0 from 0 votes
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Course: Entree
Cuisine: Asian
Servings: 6
Calories: 317kcal
Author: Dr. Karen Lee

Ingredients

  • 1/4 C of chopped onion
  • 2 cloves garlic crushed or roughly chopped
  • 1/4 large carrot or 1 whole small diced
  • 1/4 C red pepper or yellow or green - it doesn't matter. Use whatever you have. diced
  • 1/2 C chopped ham optional
  • 4 scallions chopped. Reserve 1/2 for topping
  • 1/4 C green peas
  • 4 C of cooked rice brown or white. Leftover rice from the Chinese restaurant will do fine.
  • 1/4 C olive oil or more divided in half. Yup that much.
  • 2 tbsp sesame oil
  • 2 tbsp of black sesame seeds or white sesame black ones are more nutritious and I like the color in foods
  • 1 tsp salt or to taste
  • 1/4 chopped cilantro
US Customary - Metric

Instructions

  • Heat half of 1/4 C of olive oil in a wok or a large skillet in high heat.
  • Saute onions and garlic until onions are transparent. Add carrots and saute for about one minute. Add the pepper.
  • I had some leftover ham from last week (uncured - no nitrates) so I added about 1/4 cup but you can skip the ham if you want vegetarian. Actually, this would be considered vegan since, without the ham, it would only have plant-based ingredients. 
  • Add scallions and peas and mix gently.
  • Add sesame oil and sesame seeds.
  • Add rice. This is a tricky part since rice can get a little sticky. Use a large spatula and fold in the rice while fluffing through the ingredients. Lift the wok or the skillet off the flame if it starts to stick to the bottom. Drizzle some more olive oil while adding the rice to prevent from sticking.
  • Since I added ham, I didn't add salt but you can add salt to taste at this point.
  • Add cilantro and the reserved scallions and take the wok off the flame. Stir in cilantro and scallions.
  • Serve with hot green tea or black tea.

Nutrition

Calories: 317kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 531mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 12.8mg | Calcium: 47mg | Iron: 1mg
Disclosure PolicyThis post and recipe contain affiliate links for products or services that pay this site small commissions if purchases were made via those links at no additional cost to you. Read full disclosure here.
Tried this recipe?Mention @drkarenslee or tag #drkarensleerecipe!

 

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About Dr. Karen Lee

I am a retired Chiropractor and an Acupuncture fellow. I started blogging and sharing my tried and true allergy friendly recipes after my children were diagnosed with various food related health issues. Since then, I published Paleo Cooking with your Air Fryer, and Keto Cooking with your Instant Pot with No Thaw Paleo Cooking with your Instant Pot in Jan 2020! Follow me, @drkarenslee on Instagram and Facebook and see what I'm cooking up today! And if you've tried any of the recipes, please tag @drkarenslee and let me know!

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Reader Interactions

Comments

  1. protein sources besides meat and dairy says

    April 20, 2016 at 10:30 pm

    Hi friends, its fantastic paragraph concerning teachingand completely defined, keep
    it up all the time.

  2. Erica says

    February 10, 2010 at 1:15 pm

    This sounds great (minus ham for me). Its very similiar to the fried rice I make. I always seem to make too much rice (maybe on purpose) so I use leftover rice for my dish. I also add lemongrass (I grow it myself, it’s great!) and a spot of Bragg’s Liquid Amino’s (wheat free soy sauce-it’s super concentrated so I don’t use very much).

    Also, how long have they been bleaching the bamboo? I have bamboo chopsticks but they’ve been in the family for decades (that just made me feel really old lol). Bamboo is such a material, I hate the idea that they’d ruin them like that!

    • Karen says

      February 10, 2010 at 5:39 pm

      I think they’ve been bleaching as long as they’ve been making bamboo chopsticks, sorry to say. Someone else recommended Bragg’s. Does that taste like soy sauce? I use Tamari in some things but not in Fried Rice. It’s not really necessary. You can use it add taste but not to be used in place of salt. It gets too soggy.

  3. Becky says

    February 07, 2010 at 1:08 pm

    This looks so nice! Fried rice is one of my favorite leftovers dishes, too! We never eat all the rice when we order Chinese delivery. We use tofu instead of the meat, and it works really nicely!

    • Karen says

      February 10, 2010 at 5:30 pm

      Tofu works very nicely too. Just make sure you use extra firm tofu. You can always freeze left over rice to use for fried rice. I’ve done that too.

Trackbacks

  1. How to Reduce Arsenic Level in Rice says:
    10/05/2015 at 5:17 PM

    […] is my recipe for Vegetable Rice Porridge and Gluten and Egg Free Fried Rice. And to enjoy hot steaming rice, try Korean BBQ and kimchi or cucumber kimchi! I’ll be […]

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Smiling woman with dark hair wearing pink shirt I am a retired Chiropractor and a cookbook author with children who have food related health issues. I started saving my tried-and-true allergy friendly recipes for them but went on to share with you on my blog. Read more about me here...

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